2010: Week 2
Blueberry Zuchhini Bread
Serves/Makes: 2 loaves 3 eggs, lightly beaten
1 cup vegetable oil (such as safflower)
3 tsp. vanilla extract
1 ¼ cups sugar
2 cups shredded zucchini]
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
¼ tsp. baking soda
1 Tbsp. ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees. Lightly grease 2 loaf pans. In a large bowl, beat together the eggs, oil vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda and cinnamon. Gently fold in the blueberries. Transfer to the prepared pans. Bake at 1 hour, 20 minutes or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in the pans, then turn out onto wire racks to cool completely. |
